- 4x Large mackerel fillets
- Rice wine, apple vinegar
- Nectarine dice
- Cucumber dice
- Purple radish disc
- Mouli dice
- Yellow carrot ribbon
- Tomato seed
- Tomato consommé
- Caviar
- Pickle gel
- Tomato ketchup
- Garden shoots
- Garden flowers
- Tomato oil
- Herb oil
- Rice vinegar pickle:
- 4 tbsp rice vinegar
- 4 tbsp mirin
- 4 tbsp water
- 2tbsp honey
- 1 granny smith apple finely sliced
- Sea salt
- Tomato essence:
- 1 kg cherry vine-ripened tomato
- 1/2 stick celery
- 1/2 small shallot
- Piece of fennel bulb
- 1/2 small garlic clove
- 1 sprigs thyme
- 2 leaves tarragon
- Handful basil
- 1/2 tbsp golden caster sugar
- 3 whole black peppercorn
- 2 drops Worcestershire sauce
- 1 drop Tabasco sauce
Boat Trip - my fish course for Great British Menu 2017
Nick Brodie
7th June 2017
Boat Trip - my fish course for Great British Menu 2017
Boat Trip - my fish course for Great British Menu 2017
Equipment: Blow torch, vacuum pac machine and bags
Ingredients
Method
Rice vinegar pickle:
Vinegar:
Mix all ingredients together, bring to the boil then cool. Store the vinegar in the fridge until ready for plating.
Pickle gel:
For the pickle gel, take out needed amount and thicken with ultratex until desired consistency.
Tomato essence:
chop all ingredients and put into a vacuum pouch. Once sealed macerate the bag so all ingredients are infusing. Let infuse in the fridge for several hours. Open bag and place mixture into muslin cloth and allow to gently drip through in the fridge. Store the essence in the fridge until ready for plating.
Blow torch mackerel, then slice in ½ lengthways pipe on pickle gel. Arrange on top of mackerel pickled vegetables, and garnish with micro shoots, flowers and caviar. Pour on a little tomato essence, finish with tomato oil and herb oil.
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